Long pepper (sometimes called diplii diplii) is a small, cylindrical pinecone-shaped spice that tastes like a cross between pepper and cassia. When toasted and crushed, it's delicious in any kind of Asian-inspired salad.

　　Active time: 15 min Start to finish: 20 min

Ingredients

　　About 16 diplii diplii (long peppers)

　　2 tablespoons coriander seeds

　　2 tablespoons cumin seeds

　　2 tablespoons Sichuan peppercorns (optional)

　　2 tablespoons torn prik haeng (dried hot red chiles), seeds discarded

Special Equipment

　　Break enough diplii diplii in half to measure 2 tablespoons. Toast diplii diplii, coriander, cumin, peppercorns (if using), and chiles together in a 10- to 12-inch heavy skillet over moderately low heat, stirring, until fragrant and coriander seeds are a shade darker, 5 to 6 minutes. Transfer spices to a bowl to cool to room temperature, about 5 minutes, then finely grind in grinder.

　　Cooks' note:

　　Chile powder can be made 3 days ahead and kept in an airtight container at room temperature.